Weekly Dish

Links:

Gnocchi with Pesto
Tuna with Avocado and Corn Salsa

Pesto is a summer staple at our house. In fact, it was so abundant last summer that we named a lurking kitty after it. I’m sad to report that the kitty has disappeared, but the basil pesto has returned in full force.

If you have leftover pesto hanging around your fridge and a bagful of new potatoes that need to be cooked, here’s a quick and simple way to use both. These were so delicious that David and I picked them off the cookie sheet as we were cleaning up the kitchen until they all disappeared.

Pesto Potatoes

6-8 small red-skinned or other new potatoes
1 T. olive oil
2 T. basil pesto
Kosher salt

Preheat the oven to 425 degrees. Spray a cookie sheet with nonstick spray. Cut the potatoes into eighths (about 1-inch chunks), and spread them in an even layer on the cookie sheet. Mix the pesto and oil together; drizzle over the potatoes, and then toss to coat (I use my hands to get all sides of the potatoes evenly coated). Sprinkle with a palmful of salt. Roast in the oven for 45 minutes to an hour, stirring about halfway through. Serves 2 people who have little self-control; 4 who are better behaved.

Wondering how to harvest your basil and make it last until winter? Check out Kalyn’s helpful basil tutorial.

Last year was insanely busy for my family. In order, from youngest to oldest, the four children in our clan graduated from high school and started college, graduated from college and started law school, got married, and finished one graduate program and entered another. All of us except one moved. My parents, after trotting swiftly from one major life event to another, suddenly found themselves with an empty nest.

Needless to say, it has been a year of adjustment for all of us. The hardest thing for David and me is to know how to negotiate holidays, how to see everyone we need to see without completely wearing ourselves out, and how to mesh quality time with people who matter a great deal to us with our new lives in a new, not-so-near place.

So, when my entire family loaded up to come down for a visit for my birthday in June, I was ecstatic. It was the first time all of us (except my sister-in-law who was badly missed!) had gathered in the same place without a million other people to see, places to go, and things to do. It was just us, and I loved it.

I floated the idea of building a deck in our backyard over Christmas holidays, and my sweet father (who is a builder) immediately offered for him and my brothers to come help. One hot, sticky, 14-hour day later, a perfect structure jutted out from my back door, exactly as I had envisioned it.

To celebrate and to say thank you, I spent the day with my mom and sister preparing food. During the day, we made BLTs for lunch with fresh summer tomatoes, salsa to snack on, and supplied plenty of water, Gatorade, and, as the afternoon wore on, beer for the crew. For dinner, we boiled shrimp, roasted potatoes with rosemary, and tossed together a big salad with crusty bread.

My favorite part of the meal, besides the fact that the people I love were sitting at the table with me eating it, was dessert. For as long as I can remember, my mom has made this peach dessert for my birthday. It’s funny now–Cool Whip, Jello, and cream cheese are not ingredients that regularly find their way into my kitchen, but this dessert screams summer to me, and it’s one of my favorite ways to enjoy fresh peaches.

It’s a quintessential southern layer dessert in many ways–buttery crust, creamy sweet middle, and jello and fruit top, but it’s the combination that makes it so divine. The buttery crust crunches with chopped pecans and provides the perfect salty canvas for the sweet peaches and tangy cream cheese.

We ate about half of the 9×12 pyrex dish the night after the deck-building. Over the course of the next week or so, I proceeded to eat the rest of it nearly by myself, for breakfast, mid-morning snack, just like I did when I was a teenager still living in my parents’ house.

Some things I guess we never grow out of. Favorite desserts and the love of family are two that come to mind every time I step outside my back door.
Mom’s Peach Dessert

1 cup flour
1 stick butter, diced
1/2 cup pecans, chopped finely, plus extra for serving
2 8-ounce packages cream cheese, softened
1 cup Cool Whip plus extra for serving
1 1/4 cup powdered sugar
1/2 cup peach flavored Jell-O
2 T. corn starch
1 cup sugar
2 cups water
4 cups peeled, sliced peaches (about 10-12 whole peaches)

For the crust: Preheat the oven to 350 degrees. Pulse the flour, butter, and pecans together in a food processor until crumbly. Press the mixture into the bottom of a 9×13 casserole. Bake for 15 minutes, or until golden brown. Cool completely.

For the top: Stir together the Jell-O and corn starch. Bring the water to a boil, and add the Jell-O mixture. Stir until dissolved; add the sugar and continue to cook and stir until the mixture is completely clear. Turn off the heat and set aside.

For the cream cheese layer: Whip the cream cheese, Cool Whip, and powdered sugar until thick and creamy.

To assemble: Once the crust is cool, spread the cream cheese layer evenly on top. Arrange the peach slices in a single layer on top of the cream cheese, and pour the Jell-O mixture over. Cover and refrigerate for at least a few hours, preferably overnight. If you need it to set up in a hurry, the freezer will do it in about 2 hours, sometimes less. To serve, cut into squares and top with a dollop of Cool Whip and a sprinkle of chopped pecans.
If you’re looking for a last-minute Fourth dessert, this one feeds a lot of people. Happy Independence Day, everyone!
If you happen to be looking for me, I’m likely to be in the hammock or the swing pictured below. Dad, Jason, and David, you are my heroes!

Links:

Italian Sausage Lasagna

Corn and Tomato Risotto